Post by Okwes on Aug 30, 2006 9:07:54 GMT -5
QUINOA WITH CORN, SCALLIONS, AND MINT
Steamed quinoa has an unbelievably light and fluffy texture. If you can get
fresh-picked corn, you can add it to the salad raw-even without cooking, the
kernels will be sweet and tender.
4 ears corn, shucked
1 tablespoon finely grated fresh lemon zest (from 2 lemons)
2 tablespoons fresh lemon juice
1/2 stick (1/4 cup) unsalted butter, melted
1 tablespoon mild honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups quinoa (about 10 oz)
4 scallions, chopped
1/2 cup chopped fresh mint
Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a
boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer
corn with tongs to a cutting board. When cool enough to handle, cut kernels
off cobs with a large heavy knife.
Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and
pepper in a large bowl until combined.
Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve
each time.
Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until
almost tender, about 10 minutes. Drain in sieve, then set sieve over same
pot with 1 inch of simmering water (water should not touch bottom of sieve).
Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't
worry if lid doesn't fit tightly) and steam until quinoa is tender, fluffy,
and dry, about 5 minutes. Remove from heat and let stand (still covered) 5
minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in
corn, scallions, mint, and salt and pepper to taste.
Makes 8 servings.
Gourmet
August 2006
Steamed quinoa has an unbelievably light and fluffy texture. If you can get
fresh-picked corn, you can add it to the salad raw-even without cooking, the
kernels will be sweet and tender.
4 ears corn, shucked
1 tablespoon finely grated fresh lemon zest (from 2 lemons)
2 tablespoons fresh lemon juice
1/2 stick (1/4 cup) unsalted butter, melted
1 tablespoon mild honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups quinoa (about 10 oz)
4 scallions, chopped
1/2 cup chopped fresh mint
Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a
boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer
corn with tongs to a cutting board. When cool enough to handle, cut kernels
off cobs with a large heavy knife.
Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and
pepper in a large bowl until combined.
Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve
each time.
Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until
almost tender, about 10 minutes. Drain in sieve, then set sieve over same
pot with 1 inch of simmering water (water should not touch bottom of sieve).
Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't
worry if lid doesn't fit tightly) and steam until quinoa is tender, fluffy,
and dry, about 5 minutes. Remove from heat and let stand (still covered) 5
minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in
corn, scallions, mint, and salt and pepper to taste.
Makes 8 servings.
Gourmet
August 2006